Description
A delightful and simple pasta dish featuring succulent shrimp tossed in a rich garlic butter sauce, perfect for family dinners or special occasions.
Ingredients
- 8 oz linguine or fettuccine
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a large pot of salted water, cook linguine or fettuccine until al dente, usually about 8-10 minutes. Reserve 1/2 cup of the pasta water before draining.
- In a skillet over medium heat, melt the olive oil along with half the butter. Add the shrimp to the pan and cook until they turn pink, about 2-3 minutes on each side.
- Stir in the minced garlic and sauté for approximately 30 seconds until fragrant.
- Pour in the lemon juice and the remaining butter, stirring while scraping up any bits from the skillet.
- Add the drained pasta along with the reserved pasta water to the skillet. Toss everything together until well-combined.
- Remove from heat and sprinkle the freshly grated Parmesan cheese and chopped parsley over the top. Toss gently to mix before serving.
Notes
Use fresh ingredients for the best flavor. Adjust garlic and lemon to taste for a personalized touch.
